Antimicrobial effect of zabady on yeast and coliforms

Abou-Donia, S. A.; El-Said, I. M.; Rakshy, S. E. S. E.; Sirry, I.

doi:10.1007/978-94-009-3733-8_149

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Technology Of Manufacture1

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1988

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“…Over the past three decades, a wide range of research papers, reviews and text books has been published on the manufacture of fermented milks. It is beyond the scope of this publication to review the literature in detail; the following arc recommended for further reading: in English (Eller, 1971;Rasic & Kurmann, 1978De, 1980;Kosikowski, 1977;Tamime & Robinson, 1985), in Russian (Rostrosa, 1973;Koroleva, 1975), in Bulgarian (Nakashev & Petrova, 1977;Chomakov, 1978), in German (Klupsch, 1984) and in Arabic (Abou-Donia, 1975).…”

Section: Technology Of Manufacturementioning

confidence: 99%

Fermented milks and their future trends. Part II. Technological aspects

Tamime

Robinson

1988

Journal of Dairy Research

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Introduction and historical background Definition and classification Patterns of production and consumption Technology of manufacture Lactic fermentations Mesophilic Cultured buttermilk Buttermilk Ymer Laetofil Filmjolk Nordic ropy milks Thermophilic Yogurt Yogurt-related products Strained or concentrated yogurt and labneh Chakka and shirkhand Skyr Labneh anbaris Bulgarian buttermilk/sour milk or yogurt CONTENTS

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Section: Technology Of Manufacturementioning

confidence: 99%